Brown Sugar Glazed Salmon
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This Brown Sugar Glazed Salmon is tender and flaky with a glossy, sweet, and savory glaze made with brown sugar, soy sauce, and a few simple seasonings. The glaze mixes together in one bowl, then the salmon goes straight into the oven and bakes in about 15 minutes. It uses just a handful of ingredients and leaves you with very few dishes to wash (always a win!) This brown sugar glazed salmon recipe is so easy, I think you could memorize it after making it once!
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I’ve cooked salmon just about every way at this point, from the grill and air fryer to skillet dinners and sheet pan meals, and I’ve learned that it really doesn’t need much fuss to turn out delicious. For this recipe, I keep the glaze especially simple. Brown sugar brings the sweetness, soy sauce balances it with plenty of savory flavor, and a little garlic powder, salt, and pepper round everything out. That balance keeps the glaze from tasting overly sweet, and because it cooks right on the salmon, there’s no separate sauce to simmer or reduce.
I’d happily serve this brown sugar glazed salmon to my family any night of the week. BUT I definitely think it’s special enough for date night or when I want dinner to feel a little more dressed up without the extra work! For another easy salmon dinner to try next, Amy’s honey garlic glazed salmon uses similar ingredients but replaces the brown sugar with honey and adds fresh garlic, lemon juice, and a little heat from chili garlic sauce!
Helpful Tips
- Choose evenly sized fillets. Salmon portions that are similar in thickness will cook at roughly the same rate. If one piece is noticeably thinner, check it sooner and remove it first if needed. Thicker fillets naturally take longer to bake, so use the cooking time as a guide. I check the thickest part with an instant-read thermometer so I’m not guessing; salmon is safely cooked at 145°F!
- Thaw frozen salmon completely. I usually thaw frozen fillets overnight in the refrigerator, but you can also thaw them in a sealed bag in cold water when you’re short on time. Make sure the center is fully thawed, then pat the salmon dry before adding the oil and glaze so it sticks well.
- Glaze the salmon just before it goes into the oven. Soy sauce and salt will both start drawing moisture from the surface of the salmon (aka the stuff that keeps the fish moist!), so there’s no need to let this one sit around in the glaze. Brush it on right before baking for the best texture.
- Preheat the oven completely. The baking time was tested in a fully preheated 375°F oven. Putting the salmon in too early makes the timing much less predictable.
- Using skin-on salmon? Even if you don’t like eating salmon skin, I recommend leaving it on while the fish cooks. It helps hold the fillets together and makes them easier to handle; then you can simply peel the skin away once the salmon is baked!
Salmon Cooking Time Can Vary
Brown Sugar Glazed Salmon
Equipment
- Small Bowl
- baking sheet
- parchment paper
Ingredients
- 2 Tbsp olive oil, divided
- ½ tsp garlic powder
- ¼ tsp salt
- ¼ tsp black pepper, freshly cracked
- 1 Tbsp soy sauce
- 3 Tbsp brown sugar
- 1 lb. salmon filets, mine was 0.93lbs total
Instructions
- Gather ingredients and preheat your oven to 375℉.
- In a small bowl, combine 1 Tbsp of olive oil, garlic powder, salt, black pepper, soy sauce, and brown sugar. Stir it together to form the glaze.
- Line a baking sheet with parchment paper and drizzle the salmon with the remaining Tbsp of olive oil. Salmon is a fatty fish, but adding a little extra oil helps keep it moist.
- Brush or pour the glaze over the salmon.
- Bake for 15 minutes or until 145℉ internal temperature is reached.
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
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How to Make Brown Sugar Glazed Salmon Step by Step
Gather all of your ingredients and preheat the oven to 375°F. Line a baking sheet with parchment paper.
Make the brown sugar glaze: In a small bowl, combine 1 Tbsp olive oil, ½ tsp garlic powder, ¼ tsp salt, ¼ tsp black pepper, 1 Tbsp soy sauce, and 3 Tbsp brown sugar. Stir until everything is evenly combined and the brown sugar is mostly dissolved. The glaze will still have some texture from the sugar.
Prep the salmon: Place 1 pound salmon fillets on the prepared baking sheet and drizzle them with the remaining 1 Tbsp olive oil, coating the surface evenly. Salmon is naturally a fatty fish, but that little bit of extra oil helps keep it moist as it bakes. If your salmon is skin on, place it skin side down.
Add the glaze and bake: Brush or pour the brown sugar glaze evenly over the salmon, making sure the tops of the fillets are well coated. Bake the salmon for about 15 minutes, or until an instant-read thermometer inserted into the thickest part reaches 145°F.
The glaze should look glossy and deeply golden, with a slightly sticky finish. The salmon should look opaque and separate easily into moist flakes when gently pressed with a fork. Serve and enjoy your brown sugar glazed salmon!
What to Serve with Brown Sugar Glazed Salmon
One serving of this brown sugar glazed salmon is about ¼ pound, so I like to add a starch and vegetable to make it a complete meal. White rice and steamed broccoli are my usual picks because they’re simple, quick, and work really well with the sweet and savory salmon. Air fryer asparagus is another easy vegetable option because it cooks in just 5-7 minutes, so I can make it while the salmon is in the oven without juggling two different oven temperatures.
I also really like our Asian cucumber salad here because the tangy, garlicky dressing fits right in with the soy-based flavors in the salmon. It needs several hours to marinate and keeps well in the fridge, so it’s an easy side to prep ahead and use with different meals throughout the week! And if you want one side to cover both the starch and vegetables, this mixed veggies and rice does exactly that. It uses white rice and frozen mixed vegetables, meaning it saves you from making two separate sides.
Storing Leftovers
Refrigerator
Store leftover salmon in an airtight container in the refrigerator for up to 3 days. Let it cool before covering, but don’t leave it sitting at room temperature for more than 2 hours to keep things food-safe!
Reheating
Salmon can dry out quickly when reheated, so I recommend warming it gently. Cover it loosely and reheat in a 300°F oven until warmed through, or microwave it in short 20-30 second intervals. I’d rather check it early than accidentally cook it twice!
Freezing
You can freeze cooked brown sugar glazed salmon for up to 2 months. Let it cool completely, wrap the portions well or place them in an airtight freezer-safe container, then thaw overnight in the refrigerator before reheating.
More Easy Salmon Recipes
- If you’re craving something creamy instead, I recommend making this Tuscan Butter Salmon! It’s pan-seared and finished in a garlic-Parmesan sauce with tomatoes and spinach.
- For an air fryer option, this Hoisin Air Fryer Salmon uses a simple hoisin, garlic, and ginger glaze and cooks in about 15 minutes.
- I’d keep this Honey Mustard Baked Salmon in mind for a different baked option, with sweet honey mustard and a crisp breadcrumb and pecan topping.
- And for something a little more substantial, this Crab Stuffed Salmon is filled with a creamy wild rice, herb, and crab mixture before baking.
